Football Season Is Here: Food Is The Most Important Aspect Of Pre-Game Festivities

In fact, many tailgaters believe food is the most important aspect of the Pre-Game festivities and one trendy way to feed your crowd is with small plates, appetizers, samplers and innovative sides that feature a variety of flavors like these ideas from the experts at Aramark.

An easy hack for your next game day meal can be a recipe you prepare at home before heading to the stadium. The toppings are what set these Korean-inspired Sweet and Spicy Bratwurst Subs apart. Just make the crunchy Kimchi, bright mango slaw and spicy sesame mayonnaise up to two days ahead of time so grilling the Bratwursts is all you need to do before kickoff.

As tailgate grub continues to trend toward easy and quick, Sweet Heat Foil Packets provide another no-mess, single-serve solution. Load up individual packets with Shrimp, Chicken, Andouille Sausage and your favorite veggies, then head to the game and grill on-site for a hot meal to fire up your fellow fans.

Find more game day recipe inspirations by visiting Aramark's Feed Your Potential website at: www.fyp365.com

Sweet and Spicy Bratwurst Subs
Recipe courtesy of Aramark
Servings: 8

Kimchi:
1 1/2 Cups of green cabbage, cut into thick strips
1/4 Cup of water
4 Teaspoons of white vinegar
1 Tablespoon of gochujang paste
2 Teaspoons of fish sauce
1/2 Teaspoon of minced garlic
1/2 Teaspoon of minced, peeled ginger root
1/2 Cup of daikon radish strips
1/4 Cup of shredded, peeled carrot
1/4 Cup of sliced green onion

Mango Slaw:
2 Cups of shredded green cabbage
1/3 Cup of diced mango chunks, thawed from frozen
1/4 Cup of shredded, peeled carrot
1/4 Cup of sliced green onion
1/4 Cup of red bell pepper, cut into thin strips
2 Tablespoons of chopped fresh cilantro
2 Tablespoons of minced, peeled ginger root
2 Tablespoons of white vinegar
1/2 Teaspoon of kosher salt
1/4 Teaspoon of minced garlic

Spicy Sesame Mayonnaise:
1/3 Cup of mayonnaise
1 Teaspoon of sriracha
1 1/2 Teaspoons of sesame oil
1 1/2 Teaspoons of seasoned rice wine vinegar

8 Bratwursts (4 ounces each)
8 Hoagie rolls (6 inches), split

To make the Kimchi: Place the cabbage in a microwavable bowl. Add water. Cover it and microwave it on high for 2 minutes, or until it is tender-crisp. Rinse it with cold water and drain it well.

In a large bowl, mix the vinegar, the gochujang, the fish sauce, the garlic and the ginger. Add the steamed cabbage, the daikon, the carrot and the onion; toss to coat. Cover it and chill it.

To make the mango slaw: Mix the cabbage, the mango, the carrot, the onion, the red bell pepper, the cilantro, the ginger, the vinegar, the salt and the garlic. Cover it and chill it.

To make the spicy sesame mayonnaise: Mix the mayonnaise, the sriracha, the sesame oil and the vinegar until it is well blended. Cover it and chill it.

Heat the grill to medium and lightly oil the grill rack. Grill the Bratwursts for 8 minutes, or until their internal temperature reaches 155 F.

Spread the mayonnaise on the rolls. Place the grilled Bratwurst on the rolls and top them with kimchi and slaw.

Sweet Heat Foil Packets
Recipe courtesy of Aramark
Servings: 8

1/2 Cup of cold butter, diced
1 Cup of diced yellow onion
1 Cup of diced, peeled potatoes
1 Cup of diced, peeled carrots
1 Cup of diced red bell pepper
2 Cups of diced skinless, boneless Chicken Breast
16 Extra-Large Shrimp, peeled, deveined and tails removed
8 Teaspoons of Cajun seasoning
1 Cup of diced pineapple
1 Cup of Andouille Sausage, cut in half and sliced
8 Frozen mini corn cobs, cut in half (16 pieces)
1 Cup of sliced green onion
Salt to taste
Pepper to taste

Heat the grill to medium. Place eight 18-by-18-inch squares of heavy-duty aluminum foil on the work surface.

On half of each foil square, evenly layer the butter, onions, potatoes, carrots, red bell peppers, Chicken, Shrimp, seasoning, pineapple, Sausage, corn cobs and green onions.

Fold the foil in half over the filling. Fold the edges of the foil tightly toward the filling to seal the packets.

Place the packets on a baking sheet.

Grill them for 15 minutes with the lid closed until the Chicken and Shrimp are cooked through. Season to taste with salt and pepper.